Prepare Strawberry Puree: Blend 2 cups of fresh strawberries until smooth and strain through a fine mesh sieve.

Cut Cake and Fruit: Cut angel food cake into 1-inch cubes and slice additional strawberries for topping.

Whip the Cream: Beat heavy cream with an electric mixer until soft peaks form, add powdered sugar, and whip until fluffy.

Make Cheese Filling: Combine whipped cream with cream cheese and strawberry puree, mix until smooth.

Layer the Ingredients: In cups, layer cake, cream cheese mixture, and sliced strawberries repeatedly ending with whipped cream and blueberries.

Chill and Serve: Refrigerate for at least 1 hour, garnish with mint leaves before serving.